2. Can't ask the safety department in charge of the unit to help identify the hazard source.

3. Formulate safety operation procedures and make billboards to be posted on the wall.

4. Prepare emergency plans for food poisoning and crowded places.

5. Conduct emergency drills.

6. Conduct safety training and education before taking up the post, and explain the safe operation and responsibilities of this position.

7. Food storage should be separated from raw food and cooked food. Food samples should be kept every day, and the time and the name of the chef should be indicated.

How to manage individual employees As a business owner, I don't know if you have ever been bothered by individual employees: the backbone employees in the company have quarreled with themselves because of work contradictions, and this is not the first time. As bosses, their authority is challenged by employees; Individual employees of the company never work overtime. Even if other employees are working overtime, they never arrive late or leave early. Individual employees do not dress themselves according to the requirements of the employee handbook, and their clothes are too individual and their behavior is very strange; Individual employees always stick to their own methods or ideas and are unwilling to adopt the opinions of others in the team? In fact, there are not a few business owners who encounter personalized employees, and managing personalized employees has become a common problem in enterprise human resource management. Many people dream of being their own boss when they are working. At this time, they can stop being angry with their boss, and they don't have to look at his face. But once they are really the boss, they find that it is not the case at all. When they become bosses, they have to be angry with employees, especially those with personality, because employees with strong personality are often talented or capable. Really helpless. In fact, as a business owner, there is no need to worry about meeting individual employees. We should know that every employee in the company has his own personality, but some of the personalities displayed by employees are conducive to teamwork, while others undermine the team strength of the enterprise. For example, some employees ignore the existence of other employees or do not adopt the opinions of other members of the team because of their own personality, which is a kind of "destruction" to the overall combat effectiveness of the team. In other words, any employee has an "angel" side and a "devil" side, especially individual employees. Therefore, the essence of managing individual employees is to let individual employees "hide" the "devil" side and show the "angel" side, which is conducive to teamwork and improve team performance. Correctly understand the personality of employees. What is a personalized employee? Individualized employees refer to employees who have the following performances in an enterprise: first, employees whose work behavior is extreme and like to go to extremes or even take risks; Second, eccentric or stubborn employees, too obedient employees; Third, personal (life) behaviors (such as dress and dressing) are too different, which is incompatible with corporate dress culture; Fourth, in the company, it is often the "destroyer" of the system, regardless of the rules and regulations of the company; Fifth, unwilling to cooperate with others, often ignoring the existence of other employees in the team, and working too self-centered; Sixth, after working for three minutes, the mood at work is hot and cold, and even ups and downs. At the same time, as mentioned above, even ordinary employees who are usually docile may become individualistic, mostly because of "psychological defection" caused by factors such as enterprise mechanism, system and culture, that is, dissatisfied behavior caused by the decline in satisfaction with the company, which is also a kind of personality. If we re-examine the employee's personality from another angle, we can divide the reasons for the employee's personality performance into two situations: one is the individual habitual personality employee. No matter which company these employees work in, they will appear with the same personality. The essence of this individuality is a habit. This personality may conflict with the system and culture of some companies, but it may adapt to some companies. Many companies attach great importance to the display of employees' personality, such as some intelligent companies (including advertising companies, consulting and planning companies, etc. ). These companies think that employees' personality is the expression of their creativity, and they can be creative only if they dare to think, and they don't pursue employees' dress and clothing uniformity. Second, employees who emphasize individuality. Such employees are often caused by working environment factors, including soft (such as mechanism, culture, system, etc. ) and difficult environment (such as office conditions), leading to the performance of employees' personality. In this case, the employee's personality is relatively easy to "diagnose" and the "reason" is relatively easy to find, because as long as one or several elements in the working environment are changed, it is possible to make the employee return to normal. Why should we emphasize personalized employee management? Because many individual employees are capable employees, enterprises need their talents and abilities very much, or enterprises should use their talents. If an employee is incompetent and shows personality, then the employee has no value in the enterprise, let alone its management. Therefore, it is precisely because business owners both "love" and "hate" personalized employees, and it is difficult to choose, which creates value for the research of personalized employee management.

1 Establish a safety management system. 2. Can't ask the safety department in charge of the unit to help identify the hazard source. 3. Formulate safety operation procedures and post them on the billboard wall. 4. Prepare emergency plans for food poisoning and crowded places. 5. Conduct emergency drills. 6. Carry out safety training and education, and put the safety operation of this post and how to do a good job in food hygiene and safety management of the school before taking up the post.

How to manage the hygiene and safety of school canteens? 1. The school canteen must have a license issued by the health administrative department. To strengthen the management and education of canteen employees, schools should formulate training plans for canteen managers and employees. When recruiting canteen staff, schools should understand their conduct and mental health. Employees in school canteens go to health centers for health check-ups at least twice a year, and accept temporary check-ups when necessary. Ensure the health of canteen staff.

2. Strictly abide by the hygiene requirements of food procurement and strictly control food procurement. Canteen buyers must buy food and its raw materials from business units with valid hygiene licenses; Strictly control the purchase and production of food such as sand river powder, bean cake, tofu, green beans and mushrooms. Food should be stored scientifically and reasonably. Food storage should be classified, put on shelves, partitioned and stored off the ground. It is forbidden to store toxic and harmful substances and personal belongings in food storage places. The drinking water in the canteen should meet the national sanitary standard for drinking water, and the secondary water supply facilities such as reservoirs should have sanitary protection measures to ensure regular cleaning and disinfection. Do a good job in preventing flies, rats and corrosion.

3. A straight-through lounge with facilities for washing hands, disinfecting and changing clothes should be set at the entrance of the special room of the processing business premises. If you don't have the conditions to enter the front room, you should set up facilities such as hand washing, disinfection and changing clothes at the entrance of the special room.

4. Anyone who suffers from dysentery, viral hepatitis and other digestive tract infectious diseases (including pathogen carriers), facial diseases and other diseases that hinder food hygiene shall not engage in the operation of contacting directly imported food.

5. Do a good job in student dining management. Organize students to queue up for orderly meals to prevent crowded and scalded accidents. Regular physical examination of students, encourage students to bring their own bowls and chopsticks to prevent intestinal infectious diseases.

Six, the school should strengthen the general logistics management personnel to regularly check the safety and health of the school canteen. Strict supervision and requirements for food hygiene quality, regular meetings for canteen staff, and awareness of safety and hygiene management in school canteens. Ensure the health and safety of teachers and students.

How to do a good job in the management of school janitors, with a strong sense of responsibility, hard work, not forgetting to leave school, diligent eyes, records, videos and services.

How to manage the hygiene and safety of university canteens: Talking about the food hygiene and safety management of university canteens: University canteens are places where teachers and students eat. Whether the food supplied meets the hygiene requirements is related to the life safety of teachers and students and the stability of the school. Necessary management measures can ensure the food safety of employees, teachers and students. Therefore, food hygiene and safety should be regarded as the most important link in university logistics management. At present, with the deepening of the socialization reform of university logistics, how to strengthen the food hygiene and safety management of university canteens has become an important problem to be solved urgently in university management. ?

1. Analysis on the current situation of food hygiene and safety management in university canteens?

1. 1 Is the internal planning of the canteen unreasonable?

With the socialization reform of logistics in colleges and universities, most college students' canteens have introduced the mode of public bidding. Colleges and universities divide the canteens into several small windows and contract them to individual businesses to operate independently. Most of these small windows are 10-20 square meters, and the operation rooms are narrow, even without operation rooms, lacking necessary facilities such as sanitation and tableware disinfection, which has serious food hygiene and safety hazards. ?

The internal planning of many university canteens is not reasonable enough, and the layout of processing places such as rough processing area, cooking area, washing and disinfection area is unscientific, which leads to serious cross-pollution during processing. The sanitary conditions of the canteen are poor, and oil and dust can be seen everywhere on the floor, walls and glass. ?

1.2 canteen management system is not implemented?

Although college canteens have formulated canteen management systems such as safety production system, facilities and equipment management system, post responsibilities, health and safety management, and now more colleges and universities are using the "5S" management system, some colleges and universities still have imperfect and unscientific management systems. Some employees turn a blind eye or managers lack professional knowledge, poor management level, and neglect to implement and evaluate various systems, resulting in the management system being ineffective and unsupervised, resulting in food hygiene "loopholes". ?

1.3 employees have weak awareness of food hygiene and safety?

At present, the staff in the canteen are mostly temporary workers, who have only participated in temporary or short-term training for chefs (kitchen workers). Especially self-employed, canteen employees have low education, poor quality, high mobility, lack of laws and regulations and food hygiene knowledge, and lack of professional and systematic cooking theory and dietary nutrition and hygiene knowledge. Work directly without training or obtaining a health certificate. These are not qualified for employment, and there are great food safety hazards. ?

1.4 the safety operation in the food production process is not standardized?

20 12 In the third quarter, the Ministry of Health received a total of 65 reports of public health emergencies (hereinafter referred to as food poisoning incidents) through the network direct reporting system of public health emergencies, with 2,382 people poisoned, including 50 deaths. Compared with 20 1 1 in the same period, the number of reported cases decreased by 1 1.0%, the number of poisoning cases decreased by 26. 1%, and the number of deaths decreased by 18.0%. The food poisoning incidents of students reported in the third quarter all occurred in the school cafeteria. The number of reported cases of food poisoning among students increased by 2 cases, the number of poisoned students increased by 68.9%, and the number of deaths increased by 1. Among them, students' food poisoning incidents caused by microorganisms are the most frequently reported, accounting for 66.7% of the total reported incidents [1]. Usually it is easy to produce when food is unclean and disinfection is not strict, and summer and autumn are more conducive to the reproduction of this microbial bacteria. ?

2. Discussion on food hygiene and safety management measures in university canteens?

2. 1 canteen enterprises must strictly self-discipline and strengthen internal management?

The layout of the canteen should be divided according to the proportion of dining, and the corresponding operation room and washing and disinfection device should be configured. Of course, canteen contracting enterprises should strengthen internal management, increase revenue and reduce expenditure, eliminate waste, save water, electricity, gas, sanitation and disinfection, minor mechanical repairs, purchase of low-value consumables, personnel's own living expenses (clothing expenses) and other implementation costs; Implement centralized procurement to reduce the cost of material procurement; The production process must implement post responsibility system, target management and cost accounting system; The sanitary management of the canteen is strictly implemented in accordance with the systems of personal hygiene, kitchen hygiene, restaurant hygiene and food hygiene. School supervision departments should make full use of various media and network tools to publicize and publish market information, and regularly publish the prices of rice, noodles, oil, meat, vegetables, eggs, milk and other commodities in the market, so that students can understand the market and understand the price increase [2]. ?

2.2 Improve the supervision system, strengthen the supervision function and strengthen the management of food hygiene and safety?

In accordance with the requirements of People's Republic of China (PRC) Food Hygiene Law, Food Hygiene Management Measures, Hygiene Management Regulations for School Canteen and Group Dining, Emergency Plan for Major Food Safety Accidents, Measures for Handling Food Poisoning Accidents, Regulations for the Implementation of People's Republic of China (PRC) Food Safety Law and Measures for Investigating Administrative Responsibility for Major Food Poisoning in Schools, and other laws and regulations, establish and improve the management of contracted canteens in schools. At the same time, the contract between the school and the contractor needs to be clear and complete about the reward and punishment methods for catering hygiene and safety, and sign the Business Risk Commitment Letter and the Fire Safety Responsibility Letter. While establishing "Class A canteens" and "standardized canteens", colleges and universities actively introduce some scientific and advanced industry standards such as "7S", "5S" and "HACCP" to build a food safety management system that conforms to the characteristics of university canteens. The school needs to set up a food safety management committee composed of relevant functional departments, and conduct regular or irregular safety and health inspections on student and faculty canteens in combination with the supervision system and reward and punishment measures. Through the inspection of the implementation of raw materials acceptance, storage, processing, sales, disinfection and other links, strengthen the supervision and management of catering operating companies, so that operating units can effectively ensure food hygiene and reasonable and standardized operation procedures. ?

2.3 strengthen the management of canteen staff and strengthen the training of food safety and hygiene knowledge of employees?

The health knowledge and safety awareness of food practitioners are closely related to the occurrence of food poisoning. Therefore, the school canteen supervision department should strengthen the supervision and management of catering business units. In addition to urging catering business units to train themselves, the training can also be organized by the regulatory authorities in a unified way, or experts from school health supervision and management departments or local health and epidemic prevention stations and health supervision institutions can be invited to train employees in People's Republic of China (PRC) Food Hygiene Law, personal hygiene and health knowledge, disease prevention knowledge, infectious disease prevention knowledge, food poisoning prevention knowledge and kitchen management, so that they can master food hygiene knowledge and processing technology of special raw materials, thus strengthening. At the same time, catering business units should also incorporate health and safety work into their job responsibilities, and health and safety work is directly linked to the interests of employees [3]. In addition, colleges and universities should actively introduce catering professionals such as cooking, cakes and food nutrition. Therefore, the canteens of college students and staff will develop in a professional direction and reduce the hidden dangers of food hygiene and safety in canteens. 2.4 Strictly implement safety regulations and operating procedures, and make accurate records. ?

2.4. 1 conform to the specifications and eliminate potential safety hazards?

The operation flow of safety standards is: food inspection → classified storage → cleaning → processing → sales → storage. ?

Strengthening the acceptance of food raw materials entering the canteen is also an important link to ensure food safety and hygiene. Warehouse managers can strengthen the quality control of canteen food. Put an end to food raw materials that may cause food poisoning outside the canteen. ?

Before food processing, carefully check the processed food. If there are signs of corruption or other abnormal sensory properties, it shall not be processed and used. Perishable foods should be stored at room temperature for as short a time as possible, and should be used or refrigerated in time after processing. Cut and matching semi-finished products should avoid pollution and be stored separately from raw materials, and classified according to their properties. Containers containing food should not be placed directly on the ground to prevent food contamination. Foods that need to be cooked and processed should be cooked thoroughly. For foods that need to be stored for a long time (more than 2 hours) from cooking to eating, the storage temperature should be higher than 60℃ or lower than 10℃. If the storage time exceeds 2 hours and there is no proper storage condition (the temperature is lower than 60℃ and higher than 10℃), cooked food that needs to be reused should be fully heated. Frozen cooked food should be completely thawed and fully heated before eating. Cooked products that need to be refrigerated should be cooled as soon as possible before refrigeration. All cooked food separated from dinner or overnight must be completely reheated before use [4]. ?

2.4.2 Separate raw materials from cooked materials to avoid cross-contamination?

Processed cooked products should be stored separately from food raw materials or semi-finished products, and food, sundries and medicines should be stored separately to prevent cross-contamination. ?

2.4.3 Make records to facilitate retrospective analysis?

Records are an important reference for daily food hygiene and safety management, and also an important basis for traceability and analysis after the incident. Accurate recording is an important link in food hygiene and safety production. All records must be recorded on the spot in time, and may not be added in advance or later. Serious, authentic, original, timely and complete. ?

If the food samples should be classified according to varieties, the name, sample holding time and menu content of the food sample rack should be recorded, and placed in a closed special sample holding refrigerator for 48 hours under cold storage conditions. The sample retention of each variety should not be less than 100g. ?

Food additives should be used in strict accordance with the system of food additives and the principle of "five specialties", that is, special personnel, counters, scales, quantity and records. Tableware washing and disinfectants must meet the requirements of health standards, and there should be a special person in charge in the fixed storage place, and the use and storage should be recorded. ?

References:?

[1] Ministry of Health. The Ministry of Health notified the national food poisoning incident in the third quarter of 20 12 (No.20 of WHO/KLOC-0) [EB/OL]. (20 12- 10-65448)

[2] rogerson. On the management of college canteens [J]. Cultural exchange of science and education, 20 1 1, (8): 187- 189?

[3] Guan Dejun. Health and safety hazards in university canteens and their elimination [J]. journal of anqing teachers (Social Science Edition) 2007, (1): 70-7 1?

[4] Lu. On the present situation and improvement strategies of catering hygiene and safety management in colleges and universities [J]. Science and Technology Information, 2009, (24): 237-239?

About the author:?

Wang Mingming (1983. 12-), female, undergraduate, majoring in food nutrition and hygiene management, is currently engaged in logistics management in colleges and universities. How should students do a good job in food hygiene and safety? In daily life, people often have some unsanitary eating habits and behaviors, but many people do not pay attention to them, which is very harmful to their health. This is the truth of the phrase "illness enters from the mouth" among students inside and outside the school.

note:

1, get into the habit of washing hands before eating. People's hands do this and that every day, touching all kinds of things. Will be infected with germs, viruses, parasitic eggs. Wash your hands carefully with soap before eating to reduce the possibility of "illness from the mouth".

2. Wash raw fruits and vegetables. Fruits and vegetables will not only be infected with germs, viruses and parasite eggs, but also remain pesticides and insecticides. If it is not cleaned, it may not only infect diseases, but also lead to pesticide poisoning.

3. Don't eat wild vegetables and fruits casually. There are many kinds of wild vegetables and wild fruits, some of which contain toxins harmful to human body. It is difficult for inexperienced people to distinguish clearly. Only by not eating wild vegetables and fruits casually can we avoid poisoning and ensure safety.

4. Don't eat rotten food. When food rots and deteriorates, it will have a sour and bitter taste; It gives off a special smell, which is caused by the reproduction of bacteria. Eating these foods will cause food poisoning.

Don't buy or eat the inferior food and drinks sold by street vendors at will. These inferior foods and drinks are often unqualified, and eating and drinking will be harmful to health.

6. Don't drink raw water. Whether the water is clean or not is difficult for the naked eye to tell. Clear and transparent water may also contain germs and viruses, and drinking boiled water is the safest.

How to do food hygiene and safety inspection in schools? 1, control the procurement of food raw materials.

Establish and improve the system of food raw material procurement and evidence collection. The quality of food is directly related to the physical and mental health of teachers and students. For food, meat, edible oil and dairy products, you must ask the merchants for business licenses, hygiene licenses and tax registration certificates. Copies of health certificates, food inspection reports and other related documents should be submitted to the school for record with the goods. Bidding or fixed-point procurement shall be carried out for purchased materials, and special items such as oil and salt must be carefully checked to prevent industrial oil and salt from being mixed with food. School stores are not allowed to be outsourced, or schools operate or join supermarket chains.

2, good food raw material acceptance, establish and improve the food raw material acceptance, warehousing registration system, raw material acceptance is the key to ensure food quality, therefore, must appoint someone to check the weighing, and according to the provisions of the state, it is strictly prohibited to do not meet the hygiene requirements of food.

The required raw materials and food should be stored in the warehouse, and the materials entering and leaving the warehouse should be registered, so that the materials are classified, shelved, off the ground and clearly marked. Implement the campus food access system, inspect all food entering the campus from QS mark, production license, inspection report and other aspects, and resolutely put an end to the "three noes" products entering the campus. It is strictly forbidden to rot and deteriorate, "three noes" food into the warehouse, and "three noes" food into the school store.

3, the good food processing. Food processing is an important link to ensure food hygiene. In the process of rough processing and fine processing of food, strict checks should be made, and raw and cooked food should be processed and stored separately. It is forbidden to mix raw and cooked foods. Alignment of knives, piers, pots and other utensils

Cleaning and disinfection, establish a system of accountability in the process of treatment, and the responsibility lies with people. If you have doubts about the quality of food, you should report it in time, and it is strictly forbidden to process and use unqualified food.

4. Turn off disinfection. Disinfection is the key to ensure food hygiene, which is directly related to the quality of food and the health of teachers and students. In order to prevent the spread of various viruses and harmful substances, food processing rooms, operation rooms, rice sales rooms, aisles inside and outside canteens, restaurants and washed cooking utensils and tableware should be disinfected regularly and irregularly.

And spread it.

5. Eliminate the "four pests". Eliminating the "four pests" is an important way to prevent the spread of diseases, so schools should eliminate the "four pests"

As a regular work to ensure food hygiene and safety, the "Hazard" work takes measures such as covering food, installing gauze on doors and windows, wrapping iron sheets at the foot of doors, hardening the ground, and installing grates in ditches. To prevent the "four pests" from cross-infecting food.

Where can I learn food hygiene and safety management in Henan? Henan college of traditional Chinese medicine,

Zhengzhou university medical college,

Medical College of Henan University,

Nanyang medical college,

River medical college,

Shangqiu medical college,

Zhengzhou Shuqing Medical College,